Chef Eric Beaupré brings 30 years of experience and renewed fresh perspective to the kitchen. Originally from the province of Québec, he is an incredibly passionate Chef as well as a true outdoor sports enthusiast. Chef Eric also values authenticity and loving using fresh & local ingredients from Alberta.

His fast-growing culinary career, combined with his love for nature, has led to the picturesque Laurentian Region, to the Prairies and the Canadian Rockies. He joined the culinary team at the Kananaskis Mountain Lodge, Autograph Collection in January 2018 as Executive Chef. Prior to this, he was the Executive Chef at the Fairmont Tremblant, located at the foot of Mont Tremblant. He is now the Dual Executive Chef at the Calgary Airport Marriott and Delta.

What made you want to be a chef?

“I chose to become a chef when I realized the happiness and joy food provided people. I had a professor in culinary school who taught us the importance of flavors and food scents and the warmth they can bring to others. The taste of simple recipes can remind people of their childhood, or multicultural dishes can make others think of their favorite country to visit. I enjoy seeing people feel this happy when they taste each dish, I create for them.”

Why do you use Alberta ingredients in your kitchen?

“As a chef that has worked in properties like the Kananaskis Mountain Lodge, I have a strong liking to using locally sourced ingredients. Especially because Alberta offers an abundance of high-quality locally sourced produce and meat. Using local ingredients improves the freshness and quality of the dishes I make. My dishes also tell a story and many of them have a connection to Albertan land and incorporating local ingredients showcases the cultural authenticity and story of the cuisine.”

What is your favourite Alberta ingredient to use?

“Alberta Beef is a staple in my kitchen. It has rich flavour and significant importance to many consumers that try my food. Alberta beef is also extremely juicy and tender and I love the endless combination of dishes I can create from it.”

What dish should guests be sure to try on your menu?

“Alberta AAA 7OZ Beef Fillet –  Roasted garlic mashed potatoes, charred baby carrots, broccolini, “Alberta Premium Bridgeland Bourbon” cream & green peppercorn sauce, with a smoke dome.”

Do you have a favourite kitchen/cooking memory?

“I have been lucky to participate in many food competitions across Canada. One of my favourite memories is participating in a special event where I was able to collaborate with other chefs across Canada. I was privileged to have worked with rename World class chefs like Charlie Trotter and Paul Bocuse. It was an a humbling experience and inspired me to continue to challenge myself to go outside my comfort zone and test out new dishes using unique and non- conventional ingredients.”

Why do you take part in Alberta on the Plate?

“My goal as a chef is to promote sustainability and to use local ingredients. I am proud believer on farm to table and I think this opportunity would help emphasize the importance of encouraging more locally sources food items within all the dishes we make as chefs.”